Tuscan Delight Soup

In a large Dutch oven or heavy pot set over medium heat, cook the chopped bacon until crispy. Using a slotted spoon, transfer the crispy bacon to a plate lined with paper towels.

In a large pot or dutch oven (5.5 qt), over medium-high heat, add chopped bacon and sauté until browned, about 5-7 minutes.

In the same pot with the bacon fat, cook the sweet Italian sausage, breaking it apart with a spatula, until browned. Transfer the browned sausage to the plate with the bacon, leaving the fat in the pot.

Remove bacon to a paper-towel lined plate and spoon out excess oil, leaving about 1 tablespoon oil in the pot.

Add the chopped onion to the pot and cook until translucent and softened, about 5 minutes. Add the minced garlic and cook for an additional 30 seconds, or until fragrant.

Add Italian sausage, breaking it up with your spatula, and sauté until cooked through, about 5 minutes. Remove to the paper towel-lined plate.

Add finely diced onion to the pot and sauté for 5 minutes, or until soft and golden. Add minced garlic and sauté for an additional 1 minute.

Pour the chicken broth into the pot and stir in the crushed red pepper flakes, kosher salt, black pepper, and diced potatoes. Bring to a boil, then reduce heat to low and simmer until the potatoes are cooked through, about 15 minutes.

Add the browned sausage, heavy cream, white wine, and chopped baby spinach to the soup. Simmer until the spinach has wilted and the soup has warmed through, about 5 minutes.

Add chicken broth and water, and bring to a boil.

Add sliced potatoes and cook for 13-14 minutes or until easily pierced with a fork.

Taste the soup and adjust the seasoning with additional salt and pepper if needed.

When potatoes are nearly done, add chopped kale and cooked sausage and bring everything to a light boil.

To serve, ladle the soup into bowls, and top with crispy bacon, freshly grated Parmesan cheese, and a handful of garlic croutons.

Stir in the heavy whipping cream and bring to a boil.

Season to taste with salt and black pepper, then remove from heat.

Ladle the soup into bowls, and garnish with cooked bacon and grated Parmesan cheese.